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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Baby [Stupino] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Baby [Stupino]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№105 Souffle	76.0	333.33	253.33	4.23	3.22
3	№061 Cream "New"	78.0	166.67	130.00	2.12	1.65
4	№062а Cream "New" chocolate	78.8	156.67	123.46	1.99	1.57
5	№002 Fried biscuit crumb	94.0	10.00	9.40	0.13	0.12
	Total	16.7 83.3	1000.00	832.85	12.70	10.58
	Output	16.7 83.3	1000.00	832.85		10.58

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.27	190.07	0.96	0.80
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	0.47	0.35
4	Raw egg white	12.0	64.25	7.71	0.27	0.033
5	Citric acid (E330)	98.0	3.80	3.72	0.016	0.016
6	Sign up
	Total	24.2 75.8	1017.72	771.57	4.31	3.27
	Losses 1.5%			11.57		0.049
	Output	24.0 76.0	1000.00	760.00	4.23	3.22
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.032	0.024
	Baking/boiling 0.24%		2.47		0.010
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.032	0.024

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	0.97	0.82
3	Vanilla powder	99.85	4.07	4.06	0.009	0.009
4	Cognac	—	0.86	—	0.002	—
5	Wine	—	0.86	—	0.002	—
	Total	22.1 77.9	1022.42	796.74	2.16	1.69
	Losses 2.1%			16.74		0.035
	Output	22.0 78.0	1000.00	780.00	2.12	1.65
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.023	0.018
	Baking/boiling 0.09%		0.94		0.002
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.023	0.018

№062а Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	436.96	367.05	0.87	0.73
3	Cocoa powder [Skurikhin]	95.0	49.63	47.15	0.10	0.094
4	Vanilla powder	99.85	3.86	3.85	0.008	0.008
5	Cognac	—	2.00	—	0.004	—
	Total	21.3 78.7	1022.38	804.90	2.03	1.60
	Losses 2.1%			16.90		0.034
	Output	21.2 78.8	1000.00	788.00	1.99	1.57
	Losses before baking/boiling, shrinkage 1.0497%	78.7	10.73	8.45	0.021	0.017
	Baking/boiling 0.09%		0.93		0.002
	Losses after baking/boiling, shrinkage 1.0497%	78.8	10.72	8.45	0.021	0.017

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	1.35	1.34
3	Margarine	84.0	317.92	267.05	1.35	1.13
4	Melange	27.0	224.18	60.53	0.95	0.26
	Total	21.6 78.4	1280.02	1004.12	5.42	4.25
	Losses 5.4%			54.12		0.23
	Output	5.0 95.0	1000.00	950.00	4.23	4.02
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	0.15	0.11
	Baking/boiling 17.43%		217.04		0.92
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	0.12	0.11

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	0.76	0.59
3	Water	—	146.34	—	0.38	—
4	Water (for soaking agar-agar)	—	40.80	—	0.11	—
5	Agar (E406)	85.0	8.16	6.94	0.021	0.018
	Total	23.6 76.4	1073.30	819.67	2.77	2.12
	Losses 2.4%			19.67		0.051
	Output	20.0 80.0	1000.00	800.00	2.59	2.07
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.033	0.025
	Baking/boiling 4.54%		48.12		0.12
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.032	0.025

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	0.76	0.091
	Total	28.6 71.4	1053.30	752.58	2.35	1.68
	Losses 3.0%			22.58		0.050
	Output	27.0 73.0	1000.00	730.00	2.23	1.63
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.035	0.025
	Baking/boiling 2.12%		22.03		0.049
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.035	0.025

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.056	0.056
3	Flour, premium	85.5	356.18	304.53	0.045	0.039
4	Potato starch	80.0	87.95	70.36	0.011	0.009
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.21	0.13
	Losses 7.1%			71.83		0.009
	Output	6.0 94.0	1000.00	940.00	0.13	0.12
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.007	0.005
	Baking/boiling 33.6%		525.38		0.067
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.005	0.005

Consolidated recipe, k=1.029571
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 12.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	4.51	4.50	4.64	4.63
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.80	2.35	2.88	2.42
3	Flour, premium	85.5	1.82	1.56	1.88	1.60
4	Margarine	84.0	1.35	1.13	1.39	1.16
5	Melange	27.0	1.04	0.28	1.07	0.29
6	Sign up	12.0	0.76	0.091	0.78	0.094
7	Starch syrup	78.0	0.76	0.59	0.78	0.61
8	Water	—	0.48	—	0.50	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.47	0.35	0.48	0.36
10	Raw egg white	12.0	0.27	0.033	0.28	0.034
11	Sign up	95.0	0.10	0.094	0.10	0.10
12	Agar (E406)	85.0	0.021	0.018	0.022	0.018
13	Vanilla powder	99.85	0.016	0.016	0.017	0.017
14	Citric acid (E330)	98.0	0.016	0.016	0.017	0.016
15	Potato starch	80.0	0.011	0.009	0.012	0.009
16	Sign up	—	0.011	—	0.011	—
17	Cognac	—	0.006	—	0.006	—
18	Wine	—	0.002	—	0.002	—
19	Essence	—	0.001	—	0.001	—
	Total		14.44	11.03	14.87	11.36
	Total phase loss 4.1%			0.46
	Other losses 2.9%					0.33
	General losses 6.9%					0.78
	Output	83.3	12.70	10.58	12.70	10.58

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Consolidated recipe Cake Baby [Stupino]

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